Dorie Rocks!
As ya'll know by now I'm sure, this month's hostess is the very lovely Morven, and she chose Dorie Greenspan's Perfect Party Cake which is featured in Dorie's BAKING: From My Home to Yours. (My baking bible) All I can say is that this was a great cake. Not very challenging but that's okay.. I need a breather once in a while. Light and fluffy! Betchas didn't know how great a dog kennel doubles for a cooling rack, did you? :P Morv allowed our imaginations to run wild in the flavor department. (Thanks sweetie!) So after much debate, I finally ended up staying with the lemon cake as written by Dorie and for the filling I decided to change it up a bit and went in search of something that tripped my trigger. The West Side Market - you just have to love it. I found quite a little treasure trove of imported jams, preserves and jellies. I couldn't decide between Pineapple, Bitter Orange or Pear, so I bought them all. Hey!! I LIKE toast! Sheesh.. so judgemental. :P I also found a jar of imported Dulce de Leche.. so yeah, that went up to the cashier as well. :D I decided on the pear preserves but kicked it up a notch (ugh.. sorry Emeril) by dicing up 4 Bosc pears, and caramelizing them in butter and brown sugar until they were goldeny and well.. caramel-y. Delish!! I could have ate them piping hot, right there standing over the stove. As for the buttercream, I knew immediately what I wanted to do and that was salted caramel. *swoon* Wonderin' why there's no shots of the whole cake? Remember back in grade school when you were taught to "stop, drop and roll" if you were to catch on fire? What the hell was wrong with those people?? Tellin' kids they could catch on fire! No damn wonder I'm not right. :P Anyhoo.. I froze, frosted and sliced. :D So a lemon cake, filled with caramelized pears and pear preserves topped off with salted caramel buttercream. Does that squick anyone out? I couldn't decide if I had a great flavor combo that many people would like.. or if I was just weird because it appealed to me. har! And if you were starting to feel a little despair at the thought of a challenge going perfectly well for me just because it wasn't exactly "challenging" well fear not, my lovelies.. I did manage a screw up - and a royal one at that! :D *blush* I didn't read the recipe for the buttercream and just assumed it was the Italian meringue kind.. I know! Who the hell do I think I am just assuming, eh? Well, in ignorant bliss, I carried on making it the Italian meringue way, but instead of drizzling in the molten hot sugar syrup, I decide it'd be awesome if I were to cook that sugar until it was dark amber - hell yes! Can you imagine how caramel-y it would make the buttercream?? Yeah, well it doesn't. And for the love of Christ, don't try this at home. The instant the dark amber sugar syrup hit those cold whipped egg whites.. Mmmm... hmmmm.. *clunkedy* *clackedy* went my stand mixer. It sounded like there was GRAVEL in there. hahahaha! I quickly threw that batch out. And then started my usual panic. :P I decided that this would be an opportune time to actually read the recipe.. lo and behold it's the Swiss meringue variety. Go figger. Well, all I had to do was google caramel Swiss meringue buttercream recipe and there it was! I found an excellent recipe that was written exactly like Dorie's, except you make a caramel by cooking the sugar to that dark amber point, and then add heavy cream. You let that cool a bit, and then whip it into the buttercream after you've whipped in the last of the butter. What the recipe didn't tell me is that it would thin out my beautifully thick and creamy buttercream almost instantly. $#!*% At this juncture, it was late and my sis was over for a visit so I had kind of passed the point of caring. So I pretty much just poured my buttercream over the caramelized pears on three layers, topped it off with the final layer of cake and popped it into the fridge to sit while I finished dinner. Oh yeah, and I threw my bowl of buttercream in the freezer too. Twenty minutes later I was rewarded with a set cake and gorgeously thick and creamy buttercream! *Snap!* (Did I just say Snap!? WTF?) I frosted that baby and sliced her up toot sweet! The cake was delish - although a little sweet for my tastes, believe it or not. I should have made my caramel a lil more saltier and I could have left the imported pear preserves off and just used the caramelized pears that I made - it would have been less sweet and that would have made this a truly perfect cake. :D Thank you, Morv my love! And thank you, Dorie Greenspan! I will definitely make this cake again.. and I can't wait to play with more flavors! The new Daring Bakers are calling.. looks like we've got about another 100 some members joining in April - soon we will hit that 1,000 mark! Then.. world domination! :D Do ya'll need me to remind you to visit the Daring Bakers Blogroll so you can drool over hundreds and hundreds of amazing cakes? Yeah.. I didn't think so. ;) xoxo Labels: Baking, Cake, Daring Bakers, Desserts, Dorie Greenspan, Foodie Event |
Comments on "Dorie Rocks!"
Looks wonderful! I think you did a fantastic job.
Evidently we can take a lot of just one slice because I know I took so many I'd be really embarrassed to count mine!
The carmel pear idea: bless your soul, I know you are the woman after my heart!! I know that was over the top great!
I just don't know what to tell you about the buttercream confusion you seem to have suffered because you're the one who told us we had to follow the rules;))) You are so wonderful! Oh and your cake is too. Could we trade a slice for a slice? . . .
Pears and caramel - YUM. I'd take a piece of that scraggly or not. We have that Dalfour brand of preseves here in NZ. What did you think of it?
Awesome! Love your flavor ideas!
You say scraggly, I say yummy.
j
I always get a big laugh when I read your baking stories. I have to say, though, that the flavor combo you created sounds yummy. This cake is like a blank slate. : )
LOoks fabulius, sounds delicious.
I'm DROOLING over your cake. So much so I'm checking flights right now....
because the next time I'm lounging around the fish pond in back I expect to be served this combo of pears, lemon, and caramel!
OH MY FRIPPPIN' LORDY that looks so good.... To hell with my diet.
and 1000!!! Did you say 1000???!!! Who woulda thunk it??!! Congrats to you and Ivonne.
Now were is my travel bag...
Lis, Gawd you crack me up! Hoohoo I am seriously peeing my pants and reading this aloud to the DH. I loooove the combo you came up with, pears and salted caramel- just wrap me up in some of that and I'll think I've died and gone to heaven!
xoxox
Gabi
I love those jam products! Your cake is amazing, Lis! The way it rose and that buttercream. I want to stick my fingers in it and lick it all off ... wait ... did I just say that out loud ...
Love your ideas for flavor variations, so original! I love those San Dalfour preserves, too. Your cake looks terrific!
Salted caramel cream and pears...I'm loving this combo:D
Hi... you are funny in your posts. I enjoyed reading that. I think the cake looks great despite the mishaps!
I was imagining the taste as I was reading yor post,the flavor combo'ssound delicious! Congrats to both you and Ivonne for this great group!!
Lis, this flavor combination is amazing. Really. Totally genius. The caramel, the salt...and pears. Jeez. It sounds so good. How hard do you think it is to mail cake? Mmmm...Oh, and the dog kennel thingy is pretty ingenious. For sure.
Wow -- nice idea! That looks like a fantastic combo!
Wow I think your cake would make me like pears! It looks so delicious!
Love your post! The cake looks delish to me!
Wow, that is one heck of a flavor combination. Not one I probably would have come up with, but it sounds amazing! Love it!
I guess you and I were on the same caramel page! Looks beautiful and I'm sure it was delicious.
The cake looks gorgeous... once you said pears + caramel, I was sold. I've been checking my email for days now, waiting for the admission email for the April group. Can't wait until my first challenge!
The flavor combination sounds delicious! Wish I could try a piece...
You did a wonderful job on your cake. The pear filling looks like it tasted fabulous.
Natalie @ Gluten A Go Go
Wonderful wonderful cake, I love caramel
Wow - pears and caramel? Amazing!
Your flavor combinations sound great! And your cake definitely deserves all the paparazzi shots...it is lovely! :)
A big hurrah to you and Ivonne! World domination...I'm liking that :)
That is fantastic! What wonderful flavors, that is pretty "daring" if you ask me!
your blog just cracks me up every time! i love it! oh yeah, the scraggly cake looks pretty darn good too :)
DROOOOOOOL...
looks fabulous. and i totally agree that dorie rocks! this was my first time making one of her recipes since i haven't gotten her cookbook yet, but i definitely will be!
You need to change the title of your post to "I Rock -World Domination Follows"! Yes ma'm! This is by far the bestest combination of flavors I have seen! Love it! Beautiful job!
P.S: you forgot to take a picture of the backside of your cake :)
Oh my. I'm loving the pear flavors and caramael. Im in heaven. This one really let our cretivity run wild.
Pears and Caramel - you rock Lis! I simply live the flavor combination.
I love the West Side Market - it (along with Gaelic Imports) is one of my favorite places to go when I hike up to Cleveland. Do you know if they're open on Wednesdays? There's a tequilla dinner at Momocho that I'm thinking about going to later this month and if the WSM is open I may hit there first to stock up on 'rogies. BTW, your cake turned out great. Mine wasn't pretty, but tasted really good.
Oh my! I actually almost filled mine with my mom's pear-nutmeg jam. Now I am thinking I might have to make it again using it and make your salted caramel buttercream!!!
Beautiful job! Love the ideas of the flavor combos and how you made this challenge challenging.
Yum! Pears and salted caramel? You go gourmet girl!
Inventive indeed...and it sound lucious with the carmelized pears and salted caramel buttercream...well, once you made the right kind :D Glad to hear that others take like a gazillion photos of one slice of cake...and still can't find the right one...AND VERY glad that you and Ivonne started the Daring Bakers! World domination is only a few month away at the rate things are going!
Your cake looks wonderful...the layers looks soft and fluffy :)
Your cake is gorgeous! and the pear jam sounds so good - a great way to play around :)
When they give you an inch for creativity, my dear, you take a mile! What an interesting combination of flavors! And we all know its the flavor that really counts--not the mistakes or the unexpected turns of events. You pulled it together for a spectacular result! Congrats!
hugs, Texana
wow, that looks SO good...
You should defintely check out my blog, as you got a big shout out on it!
Have you gotten your DVD yet?
E
Your cake looks divine!
Love the picture! and this is exactly why I won't join the daring baker's group. I can't compete on your level. ;)
caramel pears, caramel buttercream (salted!!), that house next to you is just sold to a crazy Dutchie!
Why oh Why didn't I think caramel this time?
You are insane girl. Pears and caramel, wow what an awesome combination. Snap, yes I said snap, you did a fantastic job.
what a great idea for filling! YUM! I'll bet it was heavenly! :)
I'm the same way - I have sooo many jams and jellies for my toast!! Such a terrific idea to use pear and caramel - I have cake-envy! ;)
Your cake is gorgeous!! And I think the flavor combo sounds amazing.
Love the caramelized pear idea! Fabulous!
Very creative (and yummy) using pears and salted caramel. I can NEVER think of creative combinations like that. Good job, Lis!
You are not weird, that is one heck of a flavor combination that I would be happy to share with you!
And for the record, the answer to your "one slice" question is.... LOTS!
1,000? 1,000 member??! Good lord, you are going to have some sore commenting fingers in the future. Very well rescued cake disaster, although the placing of the cakes on top of your double kennel is a bit cruel - did your poor puppies drive themselves mad and give themselves concussions trying to get a bite of that cake just beyond their caged bars? ;)
I think the caramelized pear and caramel buttercream sound amazing! Can you send me a slice? :) Lovely cake, I need to try that combo now.
Pears!!!! excellent idea Lis!!!!
Great job! :)
Lis your cake is enormous! Well done!
Sounds divine!!!
Arrived here via your comment on "Hi, It's Tina!", after reading I am feelin' even more at ease with my choice to join "DB". The hell's, damn's, Christ's and WTF's, makes me feel right at home (and to think I had worries).
Thanks for your comments and I am sure Tina thanks you as well!!!!
I think you should get the award for the most creative interpretation of the cake!
By the way, if a reporter from Rochester gets in touch with you, it's from me. I was being interviewed for the Pillsbury Bake-off contest and mentioned that one reason I haven't entered as many contests lately is this group called the Daring Bakers ... she sounded quite interested. I don't have any contact info for you so I gave her your blog address ... maybe you could email me some contact info for her?
YOU rock - that sounds super delicious!
Ha ha - I think your combo is brilliant! Then, I went orange, strawberry, dulce de leche and wondered about that! Oh well - more cake for us if folkss don't like it, right!? (Love the kennel 'cooling racks')
that slice does look wonderful, so I don´t care one bit, and yay for finding real dulce de leche! Let me know if you want ideas on how to use it.
caramel and pear- sounds delicious. Looks wonderful too. Well done Lisa
Caramel and pears. What a wonderful combination! I am in awe of you!
Thank you everyone! I'm relieved to know it wasn't my weirdness. :D
I wish I could reply to every one of you, but I'm runnin outta time and my 9 in the dungeon is calling. *sigh*
Tanna - *smoochies* xoxo
Becke - Yes. I believe it is open on Wed.. Mon, Wed, Fri & Sat I think. :)
AnneMarie - hee! They only go in their kennel from 8am to 1 pm (when I come home for lunch) on weekdays, so they weren't in there while the cakes were sitting on the kennel. HA! But just to reassure you, had they been in there? Those skimpy metal bars would have been no match for Chloe's nose - she would have bent them apart and shared a cake lunch with her brother, for sure. :D
Elizabeth - there's no link back to your blog so I can't go look.. and uhmm.. what DVD? I'm lost. :D
Liberal Foodie - but that's just it.. it's NOT a competition.. you should join! :D
John - I'd say this was a mild profanity post for me. ha! You'll fit in just fine. :D
Tracy - Ohhh the paparazzi wants to get ahold of me?? I feel so Paris Hilton right now! Gawd, am I going to have to buy a pink purse and a chihuahua now? :D heeeee!
Marce - you can count on it. ;)
xoxo
Wow - I love this flavour combination. Brilliant!
Pear and caramel? Yum! This sounds (and looks) like a great cake!
Your cake looks scrumptious. Your frosting looks so creamy!! I love the ideas of pears!! This was a great first challenge for me. You gotta love Dorie.
you know, The Sound of Music?
www.uggsmellfood.blogspot.com
E
It makes me drool!!! Nice job. I think your cake looks super and the flavor combo is inspired:) I'd eat all that "scraggly" cake!!
Did you just say pear and caramel?? yummy, yummy! One more I'll have to try when baking this cake again. Looks stunning too!
Elizabeth- BAHAHAHAHAHAHAAAAA!!
xoxo
WOW!The Pear filling sounds AMAZING, despite the mishap with different countries and their various buttercream methods- it came out beautiful!! Fantastic job!
That looks so amazingly good! I want to make it again with those flavors. Well done!
Man... I really played it safe with this month's challenge. Although it was my first, I could have done more! You've inspired me. Geeze, I don't even like pears that much but your cake looks amazing. Yummmm!
I love your take on the challenge! What a great flavor combination!
Oh my Lord in heaven that looks sinfully delicious.
Have I told you lately that I love you? It's been awhile, but I still do. As usual your cake looks AMAZING. Good job
Your cake looks gorgeous sis! I'm sorry I missed last month's challenge. I am going to make sure I do not miss this month.
Oh. My. Lord. That sounds so good!! Awesome idea! Will have to remember this flavor combo for... future... cakes....
And please - GIVE me some of that raggedy, POS-looking cake! ;> You'll not hear me complain - plus, like it looks bad, anyway. Not!
I used Dalfour preserves too - in blueberry. Love 'em.
Yum! How did I miss this? Oh...I need a vacation. but, I love the flavor combos here. I would love to eat the whole thing up.
Nothing is scarier than a clunk from the mixer.
how did u get so many people to your website??? did you pay for advertising?? wow this is a very populated one.
OMG this photography is to die for. Love it!
I don't have a food blog but I do have a "HPS Test Kitchen" (gluten free, mostly) category so I'll be baaaaack! . . .
You crack me up! The doggy kennel cake cooling rack is a fabu idea! haha. Love all your slices of cake pic. You can never have too many.
Clara @ I♥food4thought
This looks really tasty! And I agree... Dorie does rock.
I love the pear/caramel combo! Well done.
oh this looks so wonderful! this was a good cake!!
Hi again Lis. Just an fyi that I tagged you for a meme. And I wanted to come drool over your buttercream again (which I kinda borrowed and adapted and was very good.)